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In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

Learners add two dyes to mineral oil and water, and then compare their miscibility (how well they mix) in each.

In this activity, learners investigate vitamin C.

In this activity, learners conduct tests for proteins, glucose, and starch.

In this demonstration, adult learners create a lava lamp using beer and nuts! Use this pub-themed activity to demonstrate the effects of buoyancy and bubbles.

This is an activity about friction as well as kinetic and potential energy.

In this chemistry activity, learners will learn how to make their own pH indicator using cabbage leaves, and then test common household items with their homemade indicator.

This Exploratorium activity can be used in many contexts because geysers are great opportunities for learning about heat and temperature changes as well as geological/space science phenomena.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

In this activity (4th activity on the page), learners use their sense of smell to rate and arrange containers filled with different dilutions of a scent (like cologne or fruit juice) in order from wea

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this activity, learners build edible models of DNA, while learning basic DNA structure and the rules of base pairing.

In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.

In some parts of the world, lakes freeze during winter. In this activity learners will explore water’s unique properties of freezing and melting, and how these relate to density and temperature.

In this activity, learners use edible models of the DNA molecule to transcribe an mRNA sequence, and then translate it into a protein.

Just like birds, some dinosaurs had air-filled (pneumatic) bones, which made the dinosaurs' skeletons lighter.